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Persimmon Bread

2012 January 5

For years I have walked past persimmons in my grocery store; admiring the beautiful bright coral colored skin, the flower like shape and thought to myself…what in the world would I do with them? So, last week when I found this Bon Appetite recipe for Persimmon bread, I was intrigued!  And to my delight, the combination of sweet persimmon, plump raisins and orange zest made a beautiful moist and fragrant bread! The next morning I sat savoring a slice of persimmon bread with just a smudge of cream cheese (it’s a must) and a nice hot cup of tea.  I love food experiments that turn out so tasty!

persimmonbread Persimmon Bread {photos by freutcake}

Persimmon Bread- adapted slightly from Bon Appetit

1/2 cup (1 stick) unsalted butter plus more for pan
1/2 cup raisins
1 1/2 cups all-purpose flour plus more for pan
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe persimmons (I used Fuyu but the original recipe calls for Hachiya)
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

 

Directions
Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour. Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds). In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl. Whisk in buttermilk and orange zest. Set aside. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins. Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour. Let bread cool in pan for 20 minutes. Un-mold and let cool completely on a wire rack.

pixel Persimmon Bread
 Persimmon Bread

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.
 Persimmon Bread

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4 Responses Post a comment
  1. January 5, 2012

    I’ve never eaten persimmons before. The bread looks fab!!

    • freutcake permalink*
      January 7, 2012

      Neither had I and now I love this bread recipe. :)

  2. January 13, 2012

    This sounds amazing! My sister recently made the most delicious persimmon clementine marmalade, and now I’m all for persimmons. I love their shape and color. Happy to have found your blog! Xo, Katie

    • freutcake permalink*
      January 13, 2012

      Ooh, Persimmon Clementine Marmalade sounds delicious! I’m happy you found my blog as well. :)

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